Preheat the oven to 400 degrees. In a bowl, add the coconut aminos, salmon, and sesame oil. Let sit for 5 minutes to marinade and then place on a baking tray and bake for 10-15 minutes or until salmon is baked through. Set aside, once done.

While the salmon is marinading, place a medium skillet over medium-low heat and coat with cooking spray. Add in the egg and scramble. Set aside.

Boil a medium saucepan half-way full with water. Once boiling, add in the carrot noodles. Cook for about 3 minutes or until noodles soften. Set aside.

Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and ginger. Let cook for 30 seconds and then add in the mushrooms. Season with pepper and cook for 5 minutes or until mushrooms have mainly wilted.

Add in the zucchini and carrot noodles. Toss and cook about 3 minutes or until zucchini noodles have softened.

Fold in the salmon and eggs, toss to combine and top with salmon. Enjoy!